Hazelnut Linzer Cookies
These festive linzer cookies are made with freshly ground nuts and chocolate nut butter making them rich and delicious. Sandwich together with raspberry jam and finish with a dusting of icing sugar.
Ingredients
- Dry Ingredients
1 cup (100g) ground almonds or hazelnuts (see note)- 2 cups (260g) gluten free flour
- 3/4 cup (135g) coconut sugar
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp sea salt
- Wet Ingredients
- 1/2 cup (140g) chocolate nut butter
- 1/4 cup (55g) Chantal Organics Coconut Oil, melted
- 1/4 cup (60g) plant-based milk (we love Isola Bio)
- 1 egg
- 2 tsp vanilla essence
- Decoration
- 1/2 cup (160g) raspberry jam
- icing sugar for dusting
instructions
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Step 1.
Place the ground almonds or hazelnuts, flour, sugar, baking powder, cinnamon and salt into a mixing bowl and stir until evenly combined.
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Step 2.
Combine all the wet ingredients in a small bowl and whisk to combine.
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Step 3.
Add the wet ingredients to the dry ingredients and stir until it forms a dough. You can also do this in a food processor using the pulse button.
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Step 4.
Place the ball of dough between two sheets of baking paper and roll until approximately 5mm thick.
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Step 5.
Place dough in the fridge to chill for 1 hour.
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Step 6.
Remove the dough from the fridge and peel off the baking paper. Cut half the dough using a round cookie cutter to create the base cookie. Cut the remaining half of the dough with linzer cookie cutters, or simply use the same round cutter as the bases and a smaller heart or star cutter to cut out the centres.
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Step 7.
Place the cut cookies onto 2 lined baking trays and return to the fridge to chill for 1 hour or overnight. Chilling will ensure the cookies keep their shape while baking.
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Step 8.
Bake the cookies in a preheated oven at 170ºC fan bake for approximately 10 to 12 minutes, or until they spring back when lightly pressed.
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Step 9.
Allow the cookies to cool completely before sandwiching together with jam and a dusting of icing sugar.
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Step 10.
Store the cookies in a sealed container at room temperature for up to 5 days.
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*Note
To make your own hazelnut meal roast 100g of hazelnuts in a 160ºC fan bake oven for approximately 10 minutes. Roll the hazelnuts in a tea towel to remove the skins, then blend in a food processor until you have a finely ground hazelnut meal
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Chantal Organics Products used
